Honey Garlic BBQ Chicken Skewers (Printable)

Sweet-savory honey garlic chicken skewers, grilled and basted for a sticky, smoky finish—great for summer cookouts.

# What You'll Need:

→ Meats

01 - 1½ lbs boneless, skinless chicken breasts or thighs, cut into 1½-inch cubes

→ Marinade & Sauce

02 - ⅓ cup honey
03 - ⅓ cup soy sauce (gluten-free if desired)
04 - 3 tablespoons BBQ sauce
05 - 3 cloves garlic, minced
06 - 2 tablespoons olive oil
07 - 1 tablespoon apple cider vinegar
08 - ½ teaspoon ground black pepper
09 - ½ teaspoon smoked paprika
10 - ¼ teaspoon chili flakes (optional)

→ Vegetables (optional, for skewering)

11 - 1 red bell pepper, cut into chunks
12 - 1 yellow bell pepper, cut into chunks
13 - 1 red onion, cut into wedges

# How To Make:

01 - In a medium bowl, whisk together the honey, soy sauce, BBQ sauce, minced garlic, olive oil, apple cider vinegar, black pepper, smoked paprika, and chili flakes until well combined.
02 - Set aside ¼ cup of the marinade to use later for basting or serving.
03 - Add the chicken cubes to the remaining marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor.
04 - If using wooden skewers, submerge them in water for at least 30 minutes to prevent burning on the grill.
05 - Thread the marinated chicken pieces alternately with bell pepper chunks and red onion wedges onto the skewers.
06 - Preheat your grill to medium-high heat, approximately 400°F. Lightly oil the grill grates to prevent sticking.
07 - Place the skewers on the grill and cook for 12 to 15 minutes, turning every few minutes and basting with the reserved marinade, until the chicken is cooked through and lightly charred.
08 - Serve hot, garnished with fresh parsley or sesame seeds if desired.

# Expert Tips:

01 -
  • The marinade doubles as a basting sauce, so you get layers of flavor without extra work.
  • Even people who burn toast can nail this on a grill, because the honey keeps everything forgiving and juicy.
02 -
  • Do not skip reserving that marinade before it touches raw chicken, because you cannot use the leftover soaking liquid for basting.
  • Patting the chicken slightly dry before grilling helps the marinade caramelize instead of steaming.
03 -
  • Let the chicken sit in the marinade overnight if you can plan ahead, because the texture and depth of flavor improve dramatically.
  • Brush the skewers with marinade in the last two minutes of grilling for maximum caramelization without burning the sugars.

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